Recipe Box: Cinnamon Pumpkin Seeds

🍂 Yummy Recipe for Autumn (or Any Time of Year!)

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher November 2, 2011

My friend, Iris, has been hosting Halloween for the last couple of years. We gather together for dinner and Halloween-y food before heading out for trick-or-treating.

This year she had a bowl of cinnamon pumpkin seeds that everyone was loving! If you haven't yet figured out what to do with your pumpkin seeds, give these a try!

Cinnamon Pumpkin Seeds

  • 2 cups pumpkin seeds
  • 2 Tablespoons melted butter
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Thoroughly rinse your pumpkin seeds to remove the pumpkin fibers and strings (this may take several rinses). Lay the seeds out on a towel to dry.

Lightly grease a baking pan with olive oil and add dry seeds in a single layer to the pan. Roast at 300℉, stirring every 10 minutes, for approximately one hour or till seeds are golden. Combine the melted butter and spices and toss with hot seeds. Enjoy!